A simple midweek cake that’s made elegant with white and dark chocolate and spiked with vanilla and almond.
I made them in mini pans, which is what I always seem to do with quick breads these days. My larger pans are used for loaves of bread, not cake. The minis are great for sharing, or freezing and saving for later.
These ones disappeared too fast for freezing.
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.